This Mexican Salsa Verde is an especially versatile recipe. You can use it in a multitude of dishes or as a snack with some vegetables or chips.
Salsa Verde Ingredients
The main ingredient of this Salsa Verde Recipe are tomatillos. Tomatillos are a staple of Mexican cuisine. They are often mistaken for green tomatoes. However, they are a nightshade fruit and it is covered in husks.
In addition to the tomatillos, you will need onion, garlic cloves, tomatillos, jalapeño or serrano chilies, cilantro and lime.
Tomatillo Salsa Verde Steps
Start by removing the outer layer of the onion and cutting it in quarters.
Then remove papery skin from garlic cloves. To do so, loosen and remove garlic cloves and then press firmly with the back of your knife. The papery skin will get loose and will be easy to remove.
Cut the lime in half and squeeze the juice. You will need about a tablespoon, but you can add more depending on your taste.
Cut jalapeños (or serrano chilies) in half, lengthwise.
To prepare the tomatillos, first remove husks and rinse under warm water.
Once the tomatillos are clean, cut them in quarters.
Place all the vegetables in the oven and broil for about 10 minutes.
The vegetables will be ready when they are lightly blackened.
Place all the ingredients in a blender and pulse until smooth.
Adjust salt, pepper and lime to your taste.
Store in the refrigerator for about 5 days. It goes well with pork, but you can use it on salads, as a snack or with any of your favorite Mexican Dishes.
Mexican Salsa Verde
Ingredients
- 6 Tomatillos
- ¼ Onion
- 4 Garlic
- 3 Jalapeños
- 1 Bunch Cilantro
- 1 Tablespoon Lime Juice
- ½ Teaspoon Salt
Instructions
- Remove outer layer of onion and chop in quarters.
- Remove papery skin from garlic cloves.
- Chop Jalapeños (lengthwise)
- Remove husks from tomatillos. Rinse under water and chop in quarters.
- Apply non-stick spray to a baking pan. Place tomatillos, onion, garlic and jalapeños in the baking pan. Sprinkle with salt and pepper and broil for about 10 minutes.
- Once tomatillos are lightly blackened, remove from oven and place in a blender.
- Add cilantro and lime juice and blend.
- Season to taste with salt and pepper.
- Serve with chicken, pork, tortilla chips or any of your favorite Mexican dishes.
Video
Nutrition
Note
This Salsa Verde can be prepared with raw vegetables. Tomatillos can be eaten raw or cooked.
Check out my Creamy Mexican Salsa Verde. The addition of avocado makes this salsa creamy, perfect for dips or tacos. It is is also known as Guacamole Salsa.
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